I am looking to spice up my meal plans for the upcoming week! I am going to be spending a few days with the in laws in transition to our new house! So I am looking for quick easy meals that I can serve to them and they will enjoy!!! And I absolutely love my crock pot so this is a must!
So this is one that is going on the list!!!!

Who doesn’t love a great Italian Dinner?!?!

This recipe is just as easy but a few ingredients are changed/added to give it an Italian flair!!! You can add some extra pasta sauce, sliced veggies, and/or quinoa pasta noodles to have a deliciously healthy spaghetti dinner ready in minutes!

3-4 lbs of boneless, skinless chicken breasts

5 medium tomatoes

3/4 cup chopped onion (we use Vidalia/Sweet)

3 Tbsp minced garlic

2 Tbsp tomato paste

2 Tbsp olive oil

1 Tbsp honey

1 Tbsp basil

1 Tbsp thyme

1 Tbsp red pepper flakes

1 Tbsp oregano

1 tsp rosemary

1 tsp parsley

1 tsp sea salt

1 tsp black pepper

1 tsp bay leaves

1. Mix all ingredients (not including the chicken breasts) together in a blender/food processor (must hold at least 5 cups) and blend for about 30 seconds until ingredients are mixed well.

2. Place blended pasta sauce in sauce pan and simmer on low/medium heat for about 10-15 minutes until sauce takes on a thicker consistency and a dark shade of red.
3. Mix chicken breasts and pasta sauce in crock pot and cook on low heat for at least 7 hours.

4. After 7 hours, you will notice the sauce looks very runny, this is normal. Remove crock pot from heating base, shred chicken with a wooden spoon or spatula and as it cools, the shredded chicken will absorb the juices from the pasta sauce.

I am looking to spice up my meal plans for the upcoming week! I am going to be spending a few days with the in laws in transition to our new house! So I am looking for quick easy meals that I can serve to them and they will enjoy!!! And I absolutely love my crock pot so this is a must!
So this is one that is going on the list!!!!

Who doesn’t love a great Italian Dinner?!?!

This recipe is just as easy but a few ingredients are changed/added to give it an Italian flair!!! You can add some extra pasta sauce, sliced veggies, and/or quinoa pasta noodles to have a deliciously healthy spaghetti dinner ready in minutes!

Ingredients

3-4 lbs of boneless, skinless chicken breasts

5 medium tomatoes

3/4 cup chopped onion (we use Vidalia/Sweet)

3 Tbsp minced garlic

2 Tbsp tomato paste

2 Tbsp olive oil

1 Tbsp honey

1 Tbsp basil

1 Tbsp thyme

1 Tbsp red pepper flakes

1 Tbsp oregano

1 tsp rosemary

1 tsp parsley

1 tsp sea salt

1 tsp black pepper

1 tsp bay leaves

Directions

Mix all ingredients (not including the chicken breasts) together in a blender/food processor (must hold at least 5 cups) and blend for about 30 seconds until ingredients are mixed well.

Place blended pasta sauce in sauce pan and simmer on low/medium heat for about 10-15 minutes until sauce takes on a thicker consistency and a dark shade of red.

Mix chicken breasts and pasta sauce in crock pot and cook on low heat for at least 7 hours.

After 7 hours, you will notice the sauce looks very runny, this is normal. Remove crock pot from heating base, shred chicken with a wooden spoon or spatula and as it cools, the shredded chicken will absorb the juices from the pasta sauce.

I like to make my own pasta sauce at home so that I can avoid the added sugars and other unwanted ingredients. You can use the store-bought pasta sauce but try to avoid the brands with a lot of added sugar, preservatives, etc. Muir Glen is usually a pretty good choice if your store carries it.

This recipe is very versatile so we sometimes add chopped zucchini, celery, red bell pepper, and sliced onion.

I haven’t tried it yet, but you can add some red wine to the sauce.

You can simplify this recipe by adding 3-4 Tbsp of Italian seasoning rather most of the individual spices listed above…I just like to experiment with different ingredient amounts.

Enjoy and keep it clean!

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